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Simply tell us the weight of your bird and what time you'd like to be sitting down and our handy tool will calculate your turkey's cooking time and break the morning down into a minute-by-minute plan for a full Christmas Dinner with all the trimmings.

If you need a little extra help or just fancy getting some top tips on how to make your bird that bit more flavoursome, here are three recipes that will make your turkey stand out at the Christmas dinner table.

From the classic roast turkey, to a maple-glazed variation, here are three delicious dishes that you can try.

1. Preheat the oven to gas 5, 190°C, fan 170°C. Rub the turkey all over with butter and sprinkle with sea salt. Place the lemon pieces and rosemary inside the cavity.

2. Place the onion halves in a large roasting tin and sit the turkey on top. Cover with kitchen foil, tucking under the tin to create a foil tent. Roast according to the instructions, but remove the foil 30 minutes before the end until golden.

3. To test the meat is cooked, pierce the fattest part of the thigh with a skewer. The juices should run clear. Rest the turkey, covered loosely with foil, for at least 30 minutes

TOP TIP:

Leftover meat will stay juicier if you keep it on the bone. Wrap the turkey carcass in a clean damp tea towel and cling film then store in the fridge.

For the stuffing

1. Preheat the oven to gas 5, 190°C, 375°F.

2. Heat the oil in a frying pan and fry the onions for 4 to 5 minutes until transparent.

3. Place in a bowl and add all the remaining ingredients. Mix and season well. Place in a shallow, ovenproof dish and cook for 35-40 minutes until golden.

For the gravy

1. Remove the cooked bird from the oven. Set bird aside to rest, skim excess fat off the juices in the roasting pan, then add the onions and cumin seeds.

Fry gently until the onions are tender. Add the cocoa powder, honey and enough flour to absorb the juices and remaining fat. Cook for 1-2 minutes.

Gradually stir in the wine and stock and bring to a simmer. Adjust seasoning to taste, cook gravy for 5-10 minutes, then serve with the turkey.

TOP TIP:

It may sound unusual, but adding cocoa to the chunky onion gravy really works, offsetting the tangy wine.

Do you fancy making this classic Christmas roast turkey? You can buy the ingredients at realfood.tesco.com

Asda maple roast turkey (Serves 6)

This turkey takes 4 hours and 30 minutes to cook.

Ingredients:

Extra Special Norfolk bronze turkey, about 6kg, with giblets removed

2 lemons

100g unsalted butter, softened

3 shallots, peeled

3 large sprigs thyme

8 rashers Extra Special oak smoked cured pancetta

3 tbsp maple syrup

½ level tsp ground cinnamon

2 tbsp plain flour

400ml hot chicken stock

Method:

1. Remove the turkey from the fridge and leave at room temperature for 1 hour before cooking. Pre-heat the oven to 200°C/180°C Fan/Gas 6.

2. Squeeze the juice of 1 of the lemons and mix with 75g of the butter. Reserve the lemon shells.

3. Fry the shallots in the rest of the butter on a low heat for 4 minutes. Set aside to cool.

4. Put the turkey in a roasting tin, breast-side up. Fill the cavity with the shallots, whole lemon shells and the thyme. Pinch the skin together to close the cavity and secure with a cocktail stick.

5. Lift the skin around the neck, rub some of the lemon butter over the meat. Rub the rest over the skin, making sure the legs are also well covered.

6. Arrange the pancetta over the breast in a lattice pattern. Cover loosely with foil, leaving some room for air to circulate. Calculate the cooking time – for turkeys over 4kg, allow 20 minutes per kg, plus 90 minutes. Cook for 40 minutes, then reduce the oven temperature to 180°C/160°C Fan/Gas 4. Baste every hour.

7. Meanwhile, mix the maple syrup and cinnamon together. Remove the foil 30 minutes before the end of the cooking time and brush the syrup mixture over the skin and pancetta. Return to the oven, uncovered, for the rest of the cooking time or until cooked.

To test if it’s ready, pierce the thickest part of the thigh with a skewer. If the juices are clear, it’s cooked. If they are pink, return it to the oven for another 15 minutes and keep checking until cooked. Once cooked, tilt the turkey so any juices run out into the tin.

8. Transfer to a platter and cover in foil. Put a tea towel on top to keep it warm and leave to rest for at least 30 minutes.

9. To make the gravy, skim any fat from the juices in the pan and discard, then stir in the flour. Cook on the hob for 4 minutes, stirring, then gradually stir in the stock. Heat until simmering, stir, then serve.

Do you want to try this pancetta covered turkey? You can shop the ingredients at recipes.asda.com

Aldi rosemary roast turkey (Serves 4)

Ingredients:

For the turkey

1 onion, quartered

1 tbsp fresh rosemary

½ tsp dried rosemary

1 medium turkey

For the stuffing

1 onion, chopped

6 garlic cloves, crushed

150g ground almonds

400g pork sausages

Zest and juice of 1 lemon

10 plump dried apricots

Salt and black pepper to taste

Method:

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.

2. For the stuffing, mix all ingredients together in a large mixing bowl and chill for 1 hour.

3. Using a piping bag if you wish, fill the bird’s cavity to the brim. If there is any stuffing left fill the neck end too.

4. To cook the turkey, pre-heat a roasting dish on the hob and put the turkey in. Allow to cook for a couple of minutes then add the onion and rosemary. Add enough water to cover the base of the pan by 1cm.

5. Cover the bird with some baking paper and seal in the roasting tray with plenty of tin foil so no steam can escape, this will help keep it moist.

6. Put the turkey in the oven and roast for approx. 2-2.5 hours, depending on the size of the bird, then remove. Allow to rest for a minimum of 30 minutes before carving.

7. The juices in the tray can then be thickened with a little corn flour to make a delicious gravy.